Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software

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How to backsweeten naturally? (lemm.ee)

submitted 1 year ago by [email protected] to c/[email protected]

23 comments fedilink hide all child comments

I'm following a simple video on YouTube which covers yeast starting, sanitization and setting up the mead.

My question is, if I back sweeten my Meade after a few months... Won't that just wake up the yeast and get them producing more alchohol? I saw somebody say something about a chemical to stabilize it but what if I don't want a chemical in my Brew?

Is there an alternative?

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[–] YeastInspection 2 points 1 year ago* (last edited 1 year ago) (2 children)

Has anyone tried using a very low attenuation yeast, like Lalbrew Windsor or Safale S-33?

[–] [email protected] 2 points 1 year ago (1 children)

If the low attenuation is because of the inability of the yeast to process certain sugars, there would be little use in mead where you mostly get very simple sugars.

[–] YeastInspection 2 points 1 year ago

Makes total sense. Thanks for the thoughtful reply!